Potato & Pea Presse

Time: 6 hour(s), 40 mins
Serves: 4
Tags: Vegetarian


Sure to impress at any dinner party, this delicious starter can be prepared well in advance as it can be simply warmed through when guests arrive. This recipe was created for us by chef Frances Atkins as part of our Great British Chefs recipe collection.


  • 500 g Pembrokeshire Earlies
  • 80 g Shallots, diced
  • 100 g Welsh Butter
  • 105 g Fresh Peas, shelled
  • 8 g Mint
  • 8 g Sugar
  • 8 g Wild Garlic
  • 20 g Wholegrain Mustard
  • 50 g Cider Vinegar
  • 20 g Honey
  • 75 g Extra Virgin Olive Oil
  • 75 g Vegetable Oil
  • 5 g Sea Salt
  • 10 g Wild Garlic, or herbs of your choice


  1. Wash the Pembrokeshire Early Potatoes and place in a pan, cover with cold water and season. Bring to the boil and reduce the heat, leaving the potatoes to simmer until soft.
  2. Meanwhile, melt the butter in a pan and add the chopped shallots, heating until the shallots have softened. Drain the butter through a fine sieve and reserve. Discard the shallots.
  3. Bring a pan of salted water to the boil and blanch the peas for 2-3 minutes until cooked. Refresh the peas in iced water then dry on kitchen paper and remove any small skins.
  4. Chop the wild garlic and mint and mix with the sugar. Roughly chop the potatoes and peas and mix everything together.
  5. Line a loaf tin with a double layer of clingfilm. Pack the mixture tightly into the tin and cover with clingfilm, the press with a weight and chill for at least 6 hours.
  6. To make the herb dressing: Combine the cider vinegar, mustard, honey, salt and wild garlic together in a blender. With the blender on a low speed, slowly drizzle in the oils until emulsified.
  7. To serve, remove the presse from the tin and cut into portions. Arrange on the plate with the herb garnish and garnish with pea shoots.

Top Tip

To discover more of our Great British Chef recipe collection, you can visit their website, here!

Scroll to Top